structure and composition of foods
By: by Andrew L. Winton and Kate Barber Winton. Vol. 3, Milk (includinghuman), butter, cheese, ice cream, eggs, meat, meat extracts, gelatin, animal fats, poultry, fish, shellfish.
Contributors: Winton, Kate Barber.
Publisher: Wiley
Published: 1937
Place of publication: New York
Language: eng
Number of pages: 524